Separation methods

Extraction by SPE and SPME and analysis of compounds used in the field of flavors and fragrances by gas or liquid chromatography coupled or not with mass spectrometry.

Hourly volumes* :

CM : 8h

TP : 14h

To know the extraction processes and the analytical methods of coupling commonly used in the field of perfumes and flavors

1. Theoretical and practical knowledge of extraction processes and separative techniques used in the field of flavors and fragrances
   b. To know how to choose a separative technique according to the nature of the compounds to be studied and/or purified.

To know how to choose the appropriate extraction and analytical method according to the nature of the compounds to be analyzed

Continuous assessment and final assessment

Continuous assessment (practical work, 40%) and final assessment (lectures, 60%)

2 sessions for the final test

SPE, SPME, LC/MS and GC/MS

Administrative contact(s):

Secretariat Master Chemistry

https://master-chimie.edu.umontpellier.fr/